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Another refreshing swizzle, the Barbadian Gin Punch Swizzle from Imbibe magazine, a recipe from David Wondrich which calls for genever, coconut water, lime juice, demerara syrup and Angostura bitters. There was something interesting about the sweet coconut water and the malt/smoke of the genever. It was somewhat of an unexpected pairing which really grew on me. Plus I am also on the lookout for good genever-based recipes.

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Rum Swizzle (from the Bartender's Choice app) made this weekend with Plantation 5 years rum, lime juice, Pierre Ferrand dry curaçao, and Angostura bitters. A little dry with the dry curaçao as the sweetener (I had to add a touch of simple syrup); next time I will try it with the Clément Créole shrubb.

This one reminded me of a mint Julep, but the absinthe and Peychaud's added a certain je ne sais quoi that was magical with the bourbon.

I tried this last night, what a great drink. I didn't have EC 12 on hand at the moment but with Weller 101 it was still fantastic. It looked a little sweet on paper between the bourbon and the extra teaspoon of sugar on top of the simple, but the aromatics and spice from the bitters and absinthe maintained the balance very well.

This one reminded me of a mint Julep, but the absinthe and Peychaud's added a certain je ne sais quoi that was magical with the bourbon.

That looks somewhat similar to something that Murray Stenson made for my DB as her first taste of absinthe. I thought it was gin based and without the bitters float but it was towards the end of the evening. The mint and absinthe worked almost too well together - we probably could have knocked them off until we couldn't stand.

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Coudn't decide between a bourbon drink or a rum swizzle, so made a Bourbon Swizzle

2oz Wild Turkey 101

1/2 oz Falernum

3/4 oz lime jiuce

3 dashes Peychauds

3 dashes Angosura

I haven't finished reading the whole discussion on layered vs. mixing bitters in, but I like the the bitters on top because of the look plus the fantastic aromatics you get. Also seems to me that the bitters slowly make thier way down into the drink and it develops nicely as you sip. I also thought the WT worked quite well with the falernum and lime. Wasn't sure if the falernum and Peychauds would clash, but tasted pretty good to me.

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I love it! However, I have nothing to compare it to as it's the only falernum available here. That said, I find it nice and spicy - strong clove and cinnamon/allspice, thick mouthfeel, not overly sweet. It also has this slight soapy thing going on (but not in an unpleasent way). I usually cut back (i.e. 1/2 oz when a recipe calls for 3/4 oz), otherwise it can tend to take over.

Going to try making my own when this bottle nears it's end.

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I love it! However, I have nothing to compare it to as it's the only falernum available here. That said, I find it nice and spicy - strong clove and cinnamon/allspice, thick mouthfeel, not overly sweet. It also has this slight soapy thing going on (but not in an unpleasent way). I usually cut back (i.e. 1/2 oz when a recipe calls for 3/4 oz), otherwise it can tend to take over.

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Personally I like Adam Elmegirab's recipe. It's pretty complex but it tastes wonderful and gets better with age. I keep it in the fridge and my current batch made in September is still going strong. See here for a review of published falernum recipes.

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I've been eying that Kaiser Penguin recipe and thinking about making it... a couple questions since you bring it up here:

(1) It has an indefinite shelf life with that much OP rum, right?

(2) Have you improved on the recipe at all? What about mixing a little LH with the W&N?

(1) yup

(2) nope

Personally I like Adam Elmegirab's recipe. It's pretty complex but it tastes wonderful and gets better with age. I keep it in the fridge and my current batch made in September is still going strong. See here for a review of published falernum recipes.

Adam E's was the first recipe I tried. Nothing against it, but if memory served KP's was easier, plus I trust him more on tiki related stuff

1

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Another refreshing swizzle, the Barbadian Gin Punch Swizzle from Imbibe magazine, a recipe from David Wondrich which calls for genever, coconut water, lime juice, demerara syrup and Angostura bitters. There was something interesting about the sweet coconut water and the malt/smoke of the genever. It was somewhat of an unexpected pairing which really grew on me. Plus I am also on the lookout for good genever-based recipes.

I just made this, subbing in lemon for lime because I didn't feel like a late night walk to the shops. First time I've tried coconut water, too. Everything tastes better with the addition of gin and Ango, right?